Friday, October 16, 2009

Cruciferous vegetables such as broccoli, Brussels sprouts, and cauliflower, are members of the cabbage family; they get their name from their four-petaled flowers. Other cruciferous vegetables include arugula, bok choy, collards, kale, mustard greens, rutabaga, turnip greens, and watercress.

In an effort to learn where our food comes from, and to inspire more fresh, seasonal cooking, this two-part video series, with Cookbook author Ivy Manning, goes into the field, and back into the kitchen, for a round-trip exploration of Pacific Northwest kale.

Swiss Chard (Engl)

Dani breaks down this delicious, nutritious, powerhouse vegetable. There are also two quick Swiss Chard recipes you can make right away!

Blaukraut (Engl)

This German speciality, Blaukraut is made from red cabbage and flavored with vinegar, apples onions and last but certainly not least...LARD..this can be left out for those wanting a vegan dish. Perfect for pork chops, pork loin or Sauerbraten.